Raspberry Cream Cheese French Toast
1 (8-ounce) package cream cheese, softened
12 (3/4-inch thick) slices of day old brioche or challah
1/4 cup raspberry preserves
3 eggs, beaten
3/4 cup half and half, light cream, or milk
3 tablespoons sugar
1/2 teaspoon vanilla
1 dash salt
1/4 cup fresh raspberries for garnish
Heat skillet or electric griddle to 325 to 350 degrees. Mix cream cheese and preserves together in a separate bowl. Spread cream cheese mixture onto one slice of bread and top with another slice of bread to make a sandwich.
Dip sandwich into egg mixture and place on buttered skillet and cook until cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.
1 package (12 oz.) fresh or thawed frozen raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Press raspberries lightly in sieve over bowl to extract juice.
Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
Meanwhile, mix cornstarch with water until combined.
When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened.
Will last 2 weeks refrigerated.